Grilled Halloumi with Roasted Broccoli & Hemp Pesto

A fantastic vegetarian meal that's bursting with flavour and texture. Salty, squeaky halloumi is grilled to perfection and served with charred broccoli florets. A vibrant, nutty hemp seed pesto ties it all together for a satisfying fibre and protein hit.

Method

1. 1

   Preheat oven to 220°C (200°C fan). Toss the broccoli florets with 1 tbsp of olive oil, salt, and pepper on a baking tray.

2. 2

   Roast for 15-20 minutes, until tender and slightly charred at the edges.

3. 3

   While the broccoli roasts, make the pesto. In a small food processor, combine the hemp hearts, basil, garlic, lemon juice, and 2 tbsp of olive oil. Blend until a coarse paste forms. Add a splash of water if needed to loosen. Season to taste.

4. 4

   Pat the halloumi slices dry with a paper towel.

5. 5

   Heat the remaining 1 tbsp of olive oil in a griddle pan or non-stick skillet over medium-high heat.

6. 6

   Grill the halloumi slices for 2-3 minutes per side, until golden brown and grill marks appear.

7. 7

   Serve the grilled halloumi immediately with the roasted broccoli, and a generous dollop of hemp pesto.